Looking for the perfect Cinco de Mayo recipe? This Black Bean Burger is it!
Spring is here which makes me want to break out the grill. I tell Larisha that our next meal is going to be outside on the grill and she tells me that our next meal is going to be vegan. And I’m like “whhhhhaaattttt.”
She goes straight Bugs Bunny on me, rattling off all these meals with carrots and lettuce and beans, while all I can think about is a juicy steak. So I cut her off to ask her where this is coming from. To be completely honest, it’s hard for me to give things much attention unless it’s logical (maybe that’s all guys?). Not that it’s going to make things much better, that randomly I’m going to have to start eating vegan, but when it’s logical at least I’ll understand where it’s coming from. When that happens, it makes my brain give into my “happy wife, happy life” mentality.
She tells me she heard on the news some nonsense about a plant based diet being less processed and blah, and blah, and blah. That’s all I really heard.
Now I’m trying to think about how I can get the news to air a segment on steaks being healthier for you. So, this is how we negotiate. She tells me what she wants and I do it…sometimes. I sit back and start thinking about my new diet without meat which sounds devastating. She snapped me back into reality when I heard the word burger. Ok, burger, I can do this.
Wait, vegan burger? What is this crap? I bet this is about to taste like eating straight grass outside.
“Black bean burger!” I finally hear her say after the initial thoughts of disgust leave my head. She tells me what goes into the burger and it’s starting to sound a little better. I’m determined to give it a try at least. We make them up and I’m surprised at how easily these black bean burgers grill.
Watch us make this Black Bean Burger recipe!
Then, taste test time. Verdict: amazing! No, really, I promise. I’m not about to sit here and lie to you guys about something I was hesitant on to start. I couldn’t believe that I was eating and liking a black bean burger. Not only that, but I told her to put it in our meal rotation.
- 2 - 15 ounce cans black beans, rinsed and drained
- 2 cups tortilla chips
- 1 cup cooked brown rice, cooled
- 1/2 red onion
- 1/2 cup salsa
- 1 teaspoon ground cumin
- 3 clove garlic
- 1 tablespoon olive oil + more
- Buns or tostada shells
- Greek yogurt, plain (or sour cream)
- Fresh cilantro leaves, chopped
- mashed avocado
- In a food processor, add 1 1/2 cans of beans (reserving 1/2 can until later), tortilla chips, rice, onion, salsa, cumin, and garlic.
- Turn food processor on and combine well until a thick puree has formed.
- Add remaining 1/2 can of black beans to food processor and pulse 2-3 times, just until combined. These should still be chunky.
- With a little olive oil on your hands, shape mixture into 6 patties.
- Brush both sides of patties with olive oil.
- Cook on a grill 3-4 minutes on each side (or in a skillet over medium heat).
- Add desired optional toppings to burger and enjoy!
Now, I’m still not convinced that we should be eating vegan 2-3 days a week and I still really want my juicy steak, I’m at least giving it a go. If you’re looking to give vegan a go, this is a great recipe to start. I can’t believe I just said that. Also, if you’re wanting a great Cinco de Mayo recipe to feed a crowd, this is it. Larisha says this pairs perfectly with a frozen margarita.
Here’s some things that may help you!